Champagne’s special tingle is down to the glass, experts say

Different-shaped glasses really do affect the experience of drinking Champagne, a study has shown.

Bubbly poured into a narrow “flute” provides more of a nose-tingle than when it is served in a wide, shallow “coupe”.

The reason is that much higher levels of carbon dioxide, released by bubbles in the glass, collect at the top of a flute.

Carbon dioxide irritates sensory nerves in the nose, giving rise to the well known tingling sensation that accompanies drinking Champagne. Scientists used sophisticated gas-analysis technology to test the effect of either pouring Champagne into a flute or a coupe.

The effect of bubbles is an essential part of the champagne drinkers experience, the French researchers said in the online journal Public Library of Science ONE.

Dr Gerard Liger-Belair and colleagues, from the University of Reims, wrote: “Without bubbles, Champagne would be unrecognisable. However, the role of effervescence is suspected to go far beyond the solely aesthetic.”